Wild Garlic makes a gorgeous garnish
There is no better time than spring to get outside in search of natures free bounty.
It is such a simple ways to boost our bodies as well as our minds.
Just follow your nose the woodland floor is covered with wild garlic and its white flowers, it has an unmistakable sweet, pungent scent.
These edible leaves are very versatile in the kitchen and pack a real punch in season cooking, easily replace other green herbs in pesto, omelettes and risottos. It goes well with lamb and asparagus and is delicious stuffed between the skin of chicken before roasting. like spinach they will shrink when cooked, so be sure to start with what looks like more than you need. You can add the raw leaves to salads.
Garlic is well know for its detoxifying properties,these tasty greens are packed with vitamin A, vitamin C, blood building iron and copper which helps protect the immune system.It has antiviral properties,as well as being a natural antibiotic making it a great addition to out diet.
With regard to picking wild garlic, it is better early in the season. Always wash the leaves before using. If you can’t get out into the nature you can find them at markets.
Wild garlic Pesto
- 250g wild garlic
- 100g Parmesan, grated
- 100g almonds,toasted
- ½ lemon, juiced
- 60ml olive oil
- salt and pepper
blitz all the ingredients together in a food processor,slowly pouring in the olive oil as you go until the mixture reaches an even consistency.
Enjoy what spring has to offer …..Eat healthy.